Sumac poussins with citrus fruits and flat­breads

Woman's Weekly (UK) - - Cookery -

Poussins are widely avail­able in su­per­mar­kets now. Young, small chick­ens, they make a de­li­cious change from fully-grown birds, as well as look­ing im­pres­sive when served in­di­vid­u­ally to friends and fam­ily.

SERVES: 4

✿ 3 large onions, thinly sliced ✿ 1tsbp sumac

✿ 1tsp all­spice

✿ ½tsp cin­na­mon

✿ 150ml (5fl oz) chicken stock

✿ 150ml olive oil

✿ 4 poussins

✿ 1 or­ange, cut into wedges ✿ 1 lemon, cut into wedges To Serve:

✿ 200g (7oz) yo­gurt ✿ Zest of 1 lemon, or­ange and lime ✿ 4 flat­breads

✿ 2tbsp olive oil

✿ 2tbsp za’atar ✿ Pomegran­ite seeds, to serve

✿ Mint leaves, to serve 1 Com­bine the onions, sumac, all­spice, cin­na­mon, chicken stock, olive oil and fruit wedges in a bowl. Pour over the poussins in a large bak­ing tray and leave to mar­i­nate for at least an hour, or overnight.

2 Pre­heat the oven to 180C/ Gas 4. Roast the poussins for 45 mins, un­til cooked through and golden.

3 Mix the yo­gurt and citrus zests to­gether, and sea­son to taste.

4 Five min­utes be­fore the end of the poussins’ cook­ing time, brush the flat­breads with the olive oil, sprin­kle over the za’atar and bake in the oven for 5 mins, un­til golden.

5 To serve, pile the onions onto the flat­breads, driz­zle with the cook­ing juices of the poussins and top with the birds. You can serve the flat­breads on the side if you pre­fer. Sprin­kle with pomegranate seeds and mint, and serve with the citrus yo­gurt on the side.

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